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Rhubarb Apple and Strawberry Pie
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5 from 1 vote

Rhubarb Apple and Strawberry Pie

A fruit pie packed full of rhubarb, apple and strawberries with a sweet shortcrust pastry casing. Enjoyed hot or cold.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Servings: 1 pie
Author: Emma

Ingredients

For the Pastry

  • 275 grams Plain flour All Purpose, (1 and 3/4 cups)
  • 2 tablespoons Icing sugar Confectioners sugar
  • 140 grams unsalted butter - cut into cubes (Scant 2/3 cup)
  • 3-4 tablespoons cold water

For the Filling

  • 215 grams rhubarb / 2 large stalks (1 and 1/2 cups once diced)
  • 315 grams dessert apples / approx. 4 small apples (3 and 1/2 cups once diced)
  • 250 grams strawberries - halved (16 large strawberries)

To finish

  • 1 egg beaten
  • 2 tablespoons caster sugar superfine, (granulated is fine to use)

Instructions

Directions for the pastry

  • Mix the flour and icing sugar together.
  • Add in the butter and rub in till it resembles fine breadcrumbs.
  • Work in just enough water to bring it together, then gently knead into a ball wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.

For the filling

  • In a medium sized saucepan add the diced rhubarb and apple with water and sugar and cook on a medium heat for 10 to 15 minutes.
  • You want the fruit to be starting to break down but still holding some of its shape. If you feel your fruit filling is too runny then add a little cornflour dissolved in a touch of water to it before taking it off the heat. This will help thicken up your filling.
  • Take it off the heat once done, allow it to cool down and then mix in the strawberries.

Bringing it together

  • Preheat your oven to 200C / 400F / Gas mark 6.
  • Get your egg ready by lightly beating it with a fork.
  • Get a 24-centimetre pie plate or dish out and divide your pastry into 2 equal halves.
  • Roll out one half so it is large enough to overhang your dish. Pop it into your dish making sure you gently push it down into all the corners.
  • Pour all of your pie filling into the dish.
  • Roll out the other half of the pastry to around the same size.
  • Brush a little egg around the edges of the base and carefully place the lid on top. Using a sharp knife cut away the excess at an angle and crimp the edges together to help them stick.
  • Brush with the egg and sprinkle the top with your sugar, this will help give your pie a lovely glazed look.
  • Decorat as you please, I took the left over pastry rolled it out using a 2 and 1/2 inch pastry cutter I cut out some leaves and scored them carefully with a sharp knife and placed a few berries in the middle. Glaze any decorations you may have added.
  • Put three small air holes / slices in your pie to allow the steam to escape and them pop the pie in your oven for at least 35 - 40 minutes.
  • You are looking for your crust to be a lovely golden colour and crispy.
  • This pie will keep well in the fridge for at least 3 days but can be frozen once baked.